Mamma Mia Minestrone Soup Recipes

MAMMA MIA MINESTRONE SOUP

Steps:

• In a small saucepan simmer the pepperoni, in water to cover, for 5 minues: drain off water.
• In large soup pot saute the pepperoni, onion and garlic in vegetable oil, stirring till veggies are clear.
• Add the carrots, celery, zucchini and cabbage.
• Cook and stir for 2- 3 minutes.
• Add tomatoes and juice, salt and beef broth, then add basil and thyme.
• Cover and simmer at least 2 hours.
• Taste soup and add water or more broth if needed, and correct seasoning.
• Add the drained beans for the last 15 minutes of cooking.
• This soup will be rather thick.
• Serve in soup bowls, topped with grated parmesan cheese.

CONTEST-WINNING EASY MINESTRONE

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

MAMMA MIA MINESTRONE

Steps:

• Combine egg, bread crumbs, cheese, parsley, onion, salt pepper. Add ground beef; mix well and shape into about 36 meatballs.
• Cook meatballs in a skillet about 8 minutes, until no longer pink; brown evenly.
• drain fat, set meatballs aside.
• In a large pot stir together beans, broth, undrained tomatoes, water, mushrooms, Italian seasoning. Bring to a boil, add pasta. return to boiling, then reduce heat and simmer, covered for 10 minutes (until pasta is tender).
• Stir in spinach and meatballs.